Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 5
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- Pages.509-512
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
The Changes of $\alpha$ -galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans
대두의 발효에 따른 $\alpha$ -Galactosidase활성 및 Stachyose, Raffinose 함량 변화
- Kim, Sung-Soo (Department of Food and Nutrition, Yonsei University) ;
- Yoon, Sun (Department of Food and Nutrition, Yonsei University)
- Published : 1998.12.01
Abstract
Changes in the contents of stachyose and raffinose were determined during soybean fermentation.
본 연구는 콩이 발효에 의해 메주, 된장으로 가공되면서 장내 가스 발생 인자인 stachyose, raffinose의 함량 변화와